Moroccan Vegetable Couscous Salad

Everyone likes a salad for lunch or a light super. Another way to prepare a typical Moroccan tasty vegetarian meal or small side dish. Did you know that Couscous originated as a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheatsemolina that is traditionally served with a stew spooned on top. * Source Wikipedia

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  • 200g dried couscous
  • 1 large red onion (160g), diced
  • 1 clove garlic, finely chopped or minced
  • 2 red or yellow peppers, diced
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1 vegetable or chicken stock cube
  • 1 x 400g tin of chick peas, drained
  • 2 tsp. medium curry powder (or to taste)
  • 2 oranges
  • 40g raisins
  • 40g toasted flaked almonds
  • 100g crumbled feta
  • Small bunch mint,Small bunch coriander


  1. Cook the couscous according to the packet instructions but add a stock cube to the boiling water and stir well.
  2. Put a non-stick frying pan on a medium heat and add 1 tbsp. extra virgin olive oil along with the garlic, onions and curry powder. Cook for about 5 minutes before adding the peppers. Cook for a further 5 minutes until the vegetables are soft. Stir occasionally so that the vegetables do not stick.
  3. Fluff up the couscous with a fork and add to a large serving bowl. Add the cooked vegetables and stir well. Peel and slice 1 ½ of the oranges (leaving half an orange to juice for the dressing.) Add to the couscous and mix well. Now add the raisins, feta, toasted almonds and herbs and mix well.
  4. Finally, make a dressing using 1 tbsp. extra virgin olive oil, 1 tbsp. red wine vinegar and half an orange juice. Season with salt and pepper and pour over the couscous.
  5. Your healthy Moroccan salad is ready to be eaten.

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